Girl Scouts Thin Mints Cookie Recipes

MINT CHOCOLATE CHEESECAKE BARS

Steps:

• Preheat oven to 425 degrees and line an 8x8 pan with parchment paper and set aside.
• In a food processor, process the Thin Mints until no large chunks remain. Add melted butter and pulse until mixture resembles coarse crumbs.
• Using your hands or the back of a measuring cup press crumbs into the prepared baking tin in an even layer and set aside.
• In a stand mixer fitted with a whisk attachment, beat cream cheese until creamy and smooth. Then add sugar, flour, and pinch of salt and mix well.
• Add eggs and vanilla and beat well.
• Melt chocolate chips in a microwave safe bowl in 15 second increments, stirring after each one, until completely melted. Then, with the mixer on low, drizzle melted chocolate into the cream cheese mixture and mix until well combined.
• Scrape down bowl, making sure the chocolate is completely incorporated, and pour over your prepared crust, smoothing it into the corners.
• Bake at 425 degrees for 10 minutes, then reduce the oven temperature to 350 degrees (DO NOT OPEN DOOR) and bake for another 15 minutes. After 15 minutes, turn the oven off, crack the door, and leave to cool for 30 minutes. This will help prevent cracking.
• While the cheesecake is cooling, make the ganache by heating heavy cream in a microwave safe bowl until its hot and just bubbles around the edges (be careful not to let it boil). Once hot, add the chocolate chips, cover with a plate or plastic wrap, and let it sit for 5 minutes. After 5 minutes, stir it constantly until all the chocolate is melted and the mixture thickens.
• Pour ganache over the cooled cheesecake, spreading into an even layer and refrigerate 4 hours or overnight.

THIN MINT COOKIES

Steps:

• In a large bowl, beat 1/2 cup butter or margarine until creamy. Add the sugar, and beat until mixed well. Beat in egg and mint extract.
• Sift flour, cocoa, and salt together into a small bowl. Add flour mixture by halves into creamed mixture, beating well after each addition.
• Divide dough in half. On lightly floured surface roll dough into two 1 1/2 inch diameter cylinders. Wrap each cylinder in waxed paper, and refrigerate 5 hours.
• Preheat oven to 350 degrees F (175 degrees C). Thirty minutes prior to baking, place both cylinders in freezer.
• Remove one cylinder at a time, and slice 1/4 inch thick pieces with very sharp knife. Place on cookie sheets about 1 1/2 inches apart. Bake 10 to 12 minutes.
• Melt 1/4 cup butter or margarine and the semisweet chocolate in a double boiler or in the microwave. Drizzle over warm cookies. Place on wire racks, and let cool and harden completely.

COPYCAT GIRL SCOUT THIN MINT COOKIES RECIPE

Steps:

• In the bowl of a stand mixer, beat the butter and sugar for 3-4 mins until light and fluffy with a paddle attachment.
• Add in the egg, vanilla, and peppermint extracts. Mix on medium until fully incorporated.
• Sift the flour, cocoa powder, salt and baking powder into the bowl.
• Mix on low speed until just combined.
• Roll the dough out on a sheet of parchment to about 1/4 inch thickness.
• Cut out circles using a 2-3 inch cutter.
• Place in the fridge to chill* for 30 mins while your oven preheats to 350.
• Remove from the fridge and bake for 10-12 mins until edges are set (the center will still look soft)
• Allow to cool on cookie sheet for 10 min before removing to a cooling rack.
• Once cooled, melt the chocolate chips and coconut oil in the microwave, stirring every 30 seconds until fully melted.
• Add in the peppermint extract and stir well.
• Dip each cookie into the chocolate and use a fork to help lift the cookies from the chocolate.
• Place each cookie on a sheet of parchment or wax paper.
• After sitting at room temperature for about 15 mins, Add leftover chocolate to a piping bag and squeeze out a chocolate drizzle over top! (This is optional but super cute)
• Place in the fridge for 30-45 mins to set
• Storage:
• Store at room temp in an air-tight container for 2-3 days or inside of the fridge for up to 7 days. You can also freeze them for up to 2 months.

THIN MINTS GIRL SCOUT COOKIE CHEESECAKE

Steps:

• Make the cookie crust:
• In the bowl of a food processor, finely grind the cookies. Add the melted butter and process until the crumbs start to stick together. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch-diameter springform pan with 2 3/4-inch-high sides. Chill until ready to use.
• Make the filling:
• Position a rack in the center of the oven and preheat to 350°F.
• In a dry metal bowl set over a pan of barely simmering water, melt the chocolate, stirring until smooth. Let cool until lukewarm.
• In a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until blended. Add the eggs, one at a time, beating until just incorporated. Add the melted chocolate, along with the heavy cream, cocoa powder, and the vanilla and peppermint extracts and beat, scraping down the bowl and paddle as necessary, until smooth and streak-free.
• Pour the filling into the prepared crust, smooth the top, and bake until the center is just set, about 1 hour. Transfer to a rack to let cool for 20 minutes. Press down gently on the puffed edges to flatten then run a small sharp knife around the top edge of the pan to loosen the cake. Do not remove the pan sides. Let cool completely then cover with a double layer of plastic wrap and chill overnight. Bring to room temperature before serving, if desired. DO AHEAD: The cheesecake can be baked ahead, cooled, wrapped in a double layer of plastic wrap, and refrigerated for up to 3 days.

MOCK GIRL SCOUT THIN MINT COOKIES

Steps:

• Melt chocolate coating.
• I melt mine in a large bowl in the microwave.
• Stir in the peppermint oil and the shortening.
• Dip Ritz crackers in chocolate cover completely.
• Place coated crackerers on waxed paper and let sit until chocolate is hard.
• Store in air tight container.